Southern Roadhouse Barbecue Topping

3 Tbsp. Olive Oil

1 Large Onion, cut into ¼ inch slices

3 Garlic Cloves, thinly sliced

1 Cup Barbecue Sauce

1 Cup Prepared Coleslaw Dressing

1 16 Oz. Pkg. Cabbage Slaw

In skillet, heat oil. Saute onion and garlic until translucent and slightly brown. Remove from heat, cool slightly. In small bowl, combine onion mixture with barbecue sauce and coleslaw dressing. Pour over cabbage slaw and toss lightly to coat. Refrigerate until ready to serve as topping with grilled brats.

Gorgonzola Mustard

1 Tbsp. Butter

3 Garlic Cloves, finely minced

1 Tbsp. Coarsely Cracked Black Pepper

1 12 Oz. Bottle Dark Beer

4 Oz. Gorgonzola Cheese, crumbled

1 Cup Stone Ground Mustard

In skillet, melt butter. Add garlic and saute over low heat until tender. Add pepper and beer; bring to boil. Reduce heat and gradually add cheese; stirring until melted. Continue to cook and stir until mixture is reduced by 1/3. Remove from heat. Ad mustard; stir until blended. Pout into storage container. Refrigerate until ready to serve as a condiment to grilled brats.